Cranberry Upside Down Cake Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Orange rind | 1 Tablespoon, grated | |
| Vanilla | 1/2 Teaspoon | |
| Raw cranberries- 11/2 cups | ||
| Sugar | 1/3 Cup (16 tbs) | |
| Orange juice | 2 Tablespoon | |
| Cake flour | 1 1/3 Cup (16 tbs), sifted | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Emulsifier type shortening- 1/4 cup | ||
| Milk | 1/2 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Egg | 1 | |
Directions
GETTING READY
1.Start by preheating the oven to 350F degrees
2.Coarsely chop cranberries
MAKING
3.Cream butter, sugar and flavorings together and spread in greased and lined 8x8x2 inch pan.
4.Mix cranberries with sugar; spread over mixture in pan; sprinkle with orange juice and set aside
5.Sift dry ingredients together into bowl; add shortening, milk, orange rind and vanilla; beat 300 strokes with a spoon, or 2 minutes with electric mixer at medium speed, until well blended
6.Then add egg and beat 2 minutes more; pour over cranberries in pan
7.Bake in the oven for 35 minutes
8.When done, loosen cake from sides of pan and invert immediately on cooling rack
SERVING
9.Serve with cream
1.Start by preheating the oven to 350F degrees
2.Coarsely chop cranberries
MAKING
3.Cream butter, sugar and flavorings together and spread in greased and lined 8x8x2 inch pan.
4.Mix cranberries with sugar; spread over mixture in pan; sprinkle with orange juice and set aside
5.Sift dry ingredients together into bowl; add shortening, milk, orange rind and vanilla; beat 300 strokes with a spoon, or 2 minutes with electric mixer at medium speed, until well blended
6.Then add egg and beat 2 minutes more; pour over cranberries in pan
7.Bake in the oven for 35 minutes
8.When done, loosen cake from sides of pan and invert immediately on cooling rack
SERVING
9.Serve with cream
Chef
